Beet and Black-Eyed Pea Salad

Ingredients

• 1 cup dried black-eyed peas
• 1/3 cup rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons spicy brown mustard
• 2 teaspoons sugar
• 1 teaspoon grated orange rind
• 1/2 teaspoon salt
• 7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped pecans, toasted
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.

2. 2

   Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.

3. 3

   Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.

4. 4

   Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.

5. 5

   Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.